Cookies will make people happy,Fa la la la la la la la la.Genuine joy, never sappy,Fa la la la la la la la la.
It’s cold outside, but my kitchen is warm,Fa la la la la la la la la.Baking for others, night to morn,Fa la la la la la la la la.Whew, there’s something about this time of year that makes me feel musical! I have to say (much to my family’s disappointment) I’m not one to go to church very often. But I always look forward to Christmas Eve services because I get to belt at the top of my lungs some of my favorite songs.

Technically, however, it’s not Christmas yet. Nor is it even Advent, which doesn’t start for a few days. Growing up with an Episcopal priest for a mom, we were always made very aware the differentiation between the two seasons. For a few years, in fact, we didn’t even put up our tree until Christmas Eve. The upside to this waiting was we celebrated the full 12 days of Christmas, which meant a new gift for each of the 12 days. And while I didn't receive a partridge in a pear tree, life still felt like a song.

It’s never too early to start baking, however, and as Susan over at Food Blogga is hosting a roundup of Christmas cookies for the next few weeks, I wanted to share one of my favorite Christmas cookies—Mom’s raspberry bars—while the baking season was still young.

Mom started making these about 10 years ago and there’s nothing particularly Texan about them, but trust me, they’re addictive. She fills tin after tin with these at the holidays, and if there are any left by Christmas Day it’s only because I’ve squirreled some away to take back to New York with me. She also sends them to me in the mail from time to time, and it’s always a happy day when they arrive, as even the most miserable grump will soften and smile after one bite. To quote one grateful eater: “These are pure heavenly decadence. Can I have another, please?”

They’re not complex—just a mixture of raspberry jam, almonds and white-chocolate chips all nestled on a buttery cake base. But it’s the combination of flavors that make me (and everyone else) swoon. They’re highly portable and make a great gift or dessert offering. Just make sure there’s enough to go around, as these usually disappear fast.

These sound wonderful. I've always thought I would like your mum and this is just more evidence. They sound great as they are, but I am not really a raspberry girl. Do you think these would be as delish with cherry jam?

Okay, I NEVER do this, but after reading this recipe I ran out and grabbed white chips so I could whip this up immediately, and I am SO glad I did! It's heavenly! The only reason my husband and I stopped short of inhaling the whole pan is so that he can bring the leftovers to share with his platoon tomorrow. Thanks SO much for this awesome recipe!!

Been trying to figure out what to make my norwegian co-workers. Think this will do just fine!Hope you had fun in Texas for Turkey day! I head to Houston for Christmas!! First time in 5 years and I am SUPER excited!thanks for the recipe!

Sounds yummy (even though I'm not a fan of white chocolate...) My husband (diabetic) can probably have it if I substitute splenda for the sugar. The fruit spread that I found in San Antonio at HEB is very low in sugar and fantastic tasting! Perfect! Thanks!

Holey Moley Batman! This sounds like a wonderful treat for Christmas Eve. Transportable? I dont think they will make the drive from Round Rock to Angleton. They may all be consumed before hitting the city limits of Hempstead. LOL